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Buttermilk Waffles

To me, waffles are comfort food. I like them crispy on the outside with very little toppings so I can enjoy the waffle's flavor. Getting them crispy is a trial and error situation and I also think part of it comes down to your recipe as well. I think this fundamental waffle recipe becomes a constant in your kitchen. Buttermilk is a staple in my refrigerator - if you do not have some, add two tablespoons white vinegar to 1 cup milk and let sit for a half hour. Use the measurement needed for the recipe. It will not be exact, but close. I also ALWAYS separate my eggs - whites from yolks, whipping up the whites and folding them in at the end. Your result is a lighter waffle or pancake - there really is a difference. Lastly, when I do this - even though it is just me and my daughter, I make the whole batch and put the remaining waffles in the fridge - then toast them as needed. They last for two weeks in my house, but I don't eat them every day. Much better than Egg-O!!!

Lastly, I use the KitchenAid Pro-Line Waffle Iron. I know it is a hefty purchase, but if you are a waffle person like me it is a must have. I make so many variations of waffles - pizza, cinnamon bun, s'more, cornmeal, apple-sausage, the list goes on. It allows you to bake two waffles simultaneously - really a great value and as usual KitchenAid products are like Mack Trucks...

2 comments:

I really like this post. I, too, have the KA Pro-Line waffler, and it works great. Perhaps I don't have a wide enough toaster, but I find that the flat waffles always toast better in the following weeks than the Belgium waffles. Have you used this receipe in a regular waffler as well?